Cheese Filled Turkey Balls & Cream Sauce Pasta

Britmums has teamed up with Lean on Turkey and are hosting this fantastic recipe competition. This is my entry for BritMums and Lean on Turkey competition.
www.leanonturkey.co.uk
http://www.britmumsblog.com/2012/05/lean-on-turkey-win-250-plus-masterclass-with-marco-pierre-white/

Cheese Filled Turkey Balls & Cream Sauce Pasta

Healthy eating for children has always been my top priority. I like making this dish because I know it is good for the children and this is one of their favourite pasta dishes. It has turkey and cheese that are good for their bones and lots of colourful vegetables that contain vitamins good for their health.

(Serves 4)

250g pasta shapes

300g minced turkey 

½ cup fresh bread crumbs

2 tablespoon olive oil

1 clove garlic (chopped)

1 beaten egg

½ cup chopped basil

16-20 cheese balls or cubes

For the cream sauce:

100g cream cheese

100 ml milk

½ cup peas

½ cup chopped carrot

Garnish:

½ cup finely grated cheese

sprigs of fresh basil





1. Place the turkey, breadcrumbs, garlic, basil, a tablespoon of olive oil, egg, salt and pepper in a food processor. Turn the processor on to pulsate for 5 seconds till the turkey mixture is well chopped up.

2. Divide the turkey mixture into 16 –20 pieces. Place a cheese ball in the centre of a flatten turkey mixture and roll into a ball. Repeat with the rest of the cheese balls and turkey.

3. Heat the rest of olive oil in a pan. Fry the turkey meat balls gently for 2-3 minutes without browning.




4. Add in the milk. Bring to the boil and simmer for 10 minutes. Add in the cream cheese, peas and carrot. Simmer for a further 5 minutes till the cream cheese is melted and the turkey meat balls are cooked through. Season to taste.

5. Boil the pasta in water according to the instruction on the packet. When cooked, drain off the water.





6. Divide the cooked pasta onto 4 warm plates. Spoon over the trkey balls and cream cheese sauce.

7. Sprinkle with grated cheese. Garnish with a sprig of basil. Enjoy with the family.

Sichuan Turkey Mapo Tofu

Britmums has teamed up with Lean on Turkey and are hosting this fantastic recipe competition. This is my entry for BritMums and Lean on Turkey competition.
www.leanonturkey.co.uk
http://www.britmumsblog.com/2012/05/lean-on-turkey-win-250-plus-masterclass-with-marco-pierre-white/


Sichuan Turkey Mapo Tofu

200g block white Tofu

200g minced turkey

½ teaspoon cornflour

2 tablespoon soy bean paste (tinned)

1 tablespoon tomato puree

1 tablespoon tomato ketchup

1 clove chopped garlic

1 teaspoon chopped ginger

1 teaspoon soy sauce

½ cup chicken stock

1 spring onion (chopped)

2 tablespoon sunflower oil

Garnished:

1 spring onions (chopped)

1 red chilli (sliced)

1. Cut tofu into large cubes.

2. Heat sunflower oil in a large frying pan or a wok. Sweat garlic, onion and ginger in the oil for 1 minute. Stir in bean paste, tomato ketchup and tomato puree and fry for a further minute.

3. Add in minced turkey and stir for 5minutes until it changed colour.

4. Gently add in the tofu cubes. (making sure that the tofu doesn’t break up too much)

5. Add in the chicken stock, cover and simmer for 10 minutes. Blend the cornflour with 1 tablespoon of cold water. Add to the turkey tofu to thicken the sauce.

6. Garnish with spring onion and red chilli.

This dish is delicious and very nutritious. Special care must be taken not to over cook the tofu. Also tofu is very fragile and it can break up easily. Handle it gently.

Sichuan Pepper Turkey Noodle with Wild Garlic

Britmums has teamed up with Lean on Turkey and are hosting this fantastic recipe competition. This is my entry for BritMums and Lean on Turkey competition.
www.leanonturkey.co.uk
http://www.britmumsblog.com/2012/05/lean-on-turkey-win-250-plus-masterclass-with-marco-pierre-white/

Sichuan Pepper Turkey Noodle with Wild garlic

350g British turkey fillet

½ jar Peppadew Mild whole sweet piquante peppers

2 tablespoon Peppadew sweet piquante pepper liqueur

1 tablespoon soy sauce

½ cup chicken stock

½ cup Shaoxing rice wine or dried sherry

3 dried shiitake mushrooms (soaked, cut into quarters)

5 cherry tomatoes (cut into halves)

1 handful of wild garlic leaves (shredded) If wild garlic is not in season, use garlic chives instead.

2 tablespoon sunflower oil

100g dried thin noodles

For the chilli bean paste:

1 clove garlic (chopped)

2 slices root ginger (chopped)

1 shallot (chopped)

½ a red chilli (chopped)

½ a green chilli (chopped)

2 teaspoon sesame oil

1 teaspoon soy bean paste(Optional)

Whole mixed spices:

(Tip: tie spices together with a muslin cloth):
1 small cinnamon stick

1 small star anis

3 cloves

4 black pepper corns

4 Sichuan red pepper corns (Optional)

1.To make the chilli paste, place garlic, ginger, shallot and chilli in a pestle and mortar or an electric grinder. Grind the mixture into a paste. Stir in soy bean paste, sesame oil and ¼ teaspoon salt.

2.Cut the turkey fillet into cubes. Add in the chilli paste, mix well. Cover and leave to marinate for 1 hour.

3. Cut 5 sweet Peppadew peppers into quarters and the rest into slices.

4. Heat 1 tablespoon sunflower oil in a pan. Add in marinated turkey and fry for 1-2 minutes without browning. Add in spices, soy sauce, mushrooms, rice wine, soy sauce, Peppadew liqueur and chicken stock. Bring to the boil, simmer very gently for 30 minutes.

5. Add in Peppadew quarters, tomatoes and half of the shredded wild garlic leaves. Stir well. Cover and leave to simmer for a further 5 minutes until the sauce is reduced. Season to taste. Carefully remove the whole spices.

6. Cook noodles in boiling water till soft. Heat the rest of the sunflower oil in a wok. Add in sliced Peppadew pepper and wild garlic leaves. Stir for 1 minute. Add in the soften noodles and a dash of soy sauce. Mix well.

7. Divide the noodles between two warm serving plates. Spoon over with Peppadew turkey and sauce. Serve with a smile.

Wild garlic

http://www.youtube.com/watch?v=dgNQ73oysS8

Sichuan Peppadew Turkey with Wild garlic Noodles

Sichuan Peppadew Turkey with Wild garlic Noodles

(Serves 2)

350g British turkey fillet

½ jar Peppadew Mild whole sweet piquante peppers

2 tablespoon Peppadew sweet piquante pepper liqueur

1 tablespoon soy sauce

½ cup chicken stock

½ cup Shaoxing rice wine or dried sherry

3 dried shiitake mushrooms (soaked, cut into quarters)

5 cherry tomatoes (cut into halves)

1 handful of wild garlic leaves (shredded) If wild garlic is not in season, use garlic chives instead.

2 tablespoon sunflower oil

100g dried thin noodles

For the chilli bean paste:

1 clove garlic (chopped)                      

2 slices root ginger (chopped)

1 shallot (chopped)

½ a red chilli (chopped)

½ a green chilli (chopped)

2 teaspoon sesame oil

1 teaspoon soy bean paste (Optional)

Whole mixed spices:

(Tip: tie spices together with a muslin cloth):
1 small cinnamon stick

1  small star anis

3 cloves

4 black pepper corns

4 Sichuan red pepper corns (Optional)

1.To make the chilli paste, place garlic, ginger, shallot and chilli in a pestle and mortar or an electric grinder. Grind the mixture into a paste. Stir in soy bean paste, sesame oil and ¼ teaspoon salt.

2.Cut the turkey fillet into cubes. Add in the chilli paste, mix well. Cover and leave to marinate for 1 hour.

3. Cut 5 sweet Peppadew peppers into quarters and the rest into slices.

4. Heat 1 tablespoon sunflower oil in a pan. Add in marinated turkey and fry for 1-2 minutes without browning. Add in spices, soy sauce, mushrooms, rice wine, soy sauce, Peppadew liqueur and chicken stock. Bring to the boil, simmer very gently for 30 minutes.

5. Add in Peppadew quarters, tomatoes and half of the shredded wild garlic leaves. Stir well. Cover and leave to simmer for a further 5 minutes until the sauce is reduced. Season to taste. Carefully remove the whole spices.

6. Cook noodles in boiling water till soft. Heat the rest of the sunflower oil in a wok. Add in sliced Peppadew pepper and wild garlic leaves. Stir for 1 minute. Add in the soften noodles and a dash of soy sauce. Mix well.

7.  Divide the noodles between two warm serving plates. Spoon over with Peppadew turkey and sauce. Serve with a smile.

Wild garlic

http://www.youtube.com/watch?v=dgNQ73oysS8

I am entering this recipe into the I love British Turkey http://www.britishturkey.co.uk/.  and www.peppadew.com  food blogger competition.

Cheese Filled Salmon Balls & Cream Sauce Pasta

This post has been submitted to the competition on Red Ted Art and with Appliances Online  http://www.appliancesonline.co.uk/cookers/cookers.aspx

Healthy eating for children has always been my top priority. I like making this dish because I know it is good for the children and this is one of their favourite pasta dishes. It has fish and cheese that are good for their bones and lots of colourful vegetables that contain vitamins good for their health.

(Serves 4)

250g pasta shapes

300g fresh salmon fillet ( cut into cubes)

½ cup fresh bread crumbs

2 tablespoon olive oil

1 clove garlic (chopped)

1 beaten egg

½ cup chopped basil

16-20 cheese balls or cubes

For the cream sauce:

100g cream cheese

100 ml milk

½ cup peas

½ cup chopped carrot

Garnish:

½ cup finely grated cheese

sprigs of fresh basil





1. Place the salmon, breadcrumbs, garlic, basil, a tablespoon of olive oil, egg, salt and pepper in a food processor. Turn the processor on to pulsate for 5 seconds till the salmon mixture is well chopped up.

2. Divide the salmon mixture into 16 –20 pieces. Place a cheese ball in the centre of a flatten salmon mixture and roll into a ball. Repeat with the rest of the cheese balls and salmon.

3. Heat the rest of olive oil in a pan. Fry the salmon balls gently for 2-3 minutes without browning.





4. Add in the milk. Bring to the boil and simmer for 10 minutes. Add in the cream cheese, peas and carrot. Simmer for a further 5 minutes till the cream cheese is melted and the salmon balls are cooked through. Season to taste.

5. Boil the pasta in water according to the instruction on the packet. When cooked, drain off the water.





6. Divide the cooked pasta onto 4 warm plates. Spoon over the salmon balls and cream cheese sauce.


 



7. Sprinkle with grated cheese. Garnish with a sprig of basil. Enjoy with the family.

This video can also be viewed on http://www.youtube.com/watch?v=A2EEo8Uf044&context=C3a7cd48ADOEgsToPDskLaud2CjIfIvbAzD9aIkx_d

Warm Crispy Pork and Avocado Lime Salald

(Serves 2)

1 ripe avocado
1 bag salad leaves
3 round radishes (sliced)
½ cucumber( skinned and sliced)
Juice and zest of 1 lime
2 tablespoon olive oil
½ teaspoon honey
Salt and pepper
400g crispy Chinese roast pork (sliced)


Split the avocado into half.Remove the skin and the stone. Cut into thin slices.

Place the juice and zest of alime in a bowl. Add honey, olive oil and salt and pepper. Mix well.

Arrange the salad leaves on aplate. Drizzles some dressing on the salad.

Arrange the avocado, cucumberand radish slices on top of the salad leaves. Then arrange a layer of crispyroast pork on top
Garnish with a few moreslices of avocado, radish and cucumber.

Drizzle with more dressing.

www.find-me-a-gift.co.uk

http://www.find-me-a-gift.co.uk/valentines-day-gifts/

My favourite Spanish Chicken

Serves 4

Preparation time: 25 minutes

Cooking time : 45 minutes

4 pieces chicken joints (skin removed)

10 fresh tomatoes (chopped)

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

3 tablespoon olive oil

½ cup parmesan cheese (grated)

2 tablespoon flour

Salt and pepper

1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
3. With the remaining oil the pan, sweat the shallots and garlic. Add in mushrooms, herbs, white wine, tomato puree, chopped tomatoes and sugar. Simmer for 30 minutes.
4. Transfer the chicken into an ovenproof dish. Pour over the sauce. Cover and bake in an oven (190C/ 375F/Gas Mark 5) for 45 minutes till the chicken is tender.
5. Stir in the diced courgette. Sprinkle with grated Parmesan cheese. Cook in the oven for another 5 minutes.
6. Season to taste. Garnish with freshly chopped herbs.

Please send me on holiday to Barcelona! I’ve entered this post into Easyjet’s Barcelona Food competition!
(http://holidays.easyjet.com/spain/barcelona/barcelona-inner-city-breaks.htm)